Meg’s Crock-Pot Chicken Tortilla soup

It got ridiculously cold this week in Wyoming. We’re way below our average temps for the end of October. We had two mornings this week when I woke up to -16 degrees F. SO COLD!!! That means it’s time for hot delicious crock pot meals. This is an easy one that I whipped together during my lunch break. The most labor for this dish is opening 4 cans and chopping a handful of veggies. It would also be great with chopped green chile in it, but I was feeling lazy so the red chile powder did the trick.

Place all these ingredients in the Crock-Pot:

2 cans fire-roasted tomatoes

2 cans black beans (drained and rinsed)

4 whole chicken breasts

1 chopped red bell pepper

1 med chopped zucchini 

½ bag or more of frozen corn

1 quart container of chicken broth (check the label for gluten free)

1 TBSP red chile powder

1 tsp garlic powder

2 tsp salt and more to taste


Cook 4 hours on high or 8 hours on low. Then remove the chicken breasts and chop or shred. 

Serve each bowl with: 

½ a chopped avocado

A handful of crumbled tortilla chips

A healthy pinch of fresh cilantro

A squeeze of lime juice


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